Palakkai Kootu-Raw Jackfruit Kootu
Prep Time : 30 mins
Recipe Category: Side Dish-Jackfruit
Recipe Cuisine: South Indian
Raw Jackfruit – 2 cups chopped
Tur dal – 1/3 cup
Tamarind – Gooseberry sized ball
Turmeric powder – 1/4 tsp
Roast and grind
Bengal gram dal/chana dal – 1 tbsp
Coriander seeds – 2 tbsp
Red Chillies – 2
Raw Rice – 1/2 tsp
Coconut – 3 tbsp
For the seasoning
Oil – 2 tsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Red Chilli – 1
Curry leaves – a sprig
Coriander leaves – 2 tbsp finely chopped
Heat 1/2 tsp of oil and fry bengal gram (kadalai paruppu in Tamil), coriander seeds, red chilli and raw rice on medium heat, stirring continuously until dal turn light golden brown. Turn off the heat, add grated coconut and fry in the heat of the pan.
Once it cools, grind it to a fine paste. Keep it aside.
Soak tamarind in hot water for 20 minutes. Extract a cup of tamarind juice. Discard the pulp.
Pressure cook dal with turmeric powder until soft. Mash it well and keep it aside.
Cut raw jackfruit and keep it ready. Check out my easy method to cut raw jackfruit. (in this method we cook jackfruit and then only chop it), so do check my method to cut raw jackfruit before proceeding to the next step).
We have kept the chopped cooked jackfruit, tamarind extract, ground paste and dal ready. Now making this kootu is a breeze.
In a pan, add the cooked and chopped jackfruit, turmeric powder and tamarind extract.
Cook on medium heat until the raw smell of the tamarind goes.
Add the cooked dal, ground paste, a cup of water and mix well.
Boil on medium heat for a few minutes, stirring from time to time until the kootu becomes a homogeneous mixture.
Heat 2 tsp of oil, add mustard seeds, when it splutters, add urad dal, red chillies and curry leaves. When dal turns golden brown, add it to the kootu.
Garnish with coriander leaves and serve with rice and papads or as an accompaniment for rasam or sambar or curd rice.
Check out more Jackfruit Recipes
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Hi Padhu, I am a great fan of all your recipes, I just love them.
Just one query, I have noticed that you use only mustard seeds, urad dal, curry leaves and red chillies for tempering or seasoning for almost all the seasonings. We always include 1/2 teaspoon or less of cummin seeds for all our seasonings. Any specific reason for you to avoid cummin for seasoning?
For South Indian stlye I add only mustard seeds, dal and curry leaves. You can add jeera seeds if you like. I add it mostly for dal and other North Indian dishes. There are no hard and fast rules in cooking. It is all your wish.
Thanks you for liking my website and recipes. Happy to know that you found Padhuskitchen useful.
Lovely recipe – first time I made a dish with raw jack fruit . Came out so well .